Description
This Creamy Potato Corn Chowder is a comforting and hearty soup that combines smoky bacon, tender Yukon Gold potatoes, and sweet corn kernels in a rich, creamy broth. Perfect for warming up on chilly days, this chowder is easy to make and packed with flavor from sautéed aromatics and a velvety cornstarch-thickened base.
Ingredients
Scale
Meat
- 4 slices Bacon
Vegetables
- 1 cup Onion, chopped (yellow or white)
- 1 cup Celery, chopped
- 3 cloves Garlic, minced
- 4 medium Yukon Gold Potatoes, diced
- 2 cups Corn Kernels (fresh, frozen, or canned)
Liquids and Others
- 4 cups Chicken Broth (or vegetable broth for vegetarian option)
- 1 cup Milk or Cream (any milk or non-dairy alternative)
- 2 tablespoons Cornstarch (mixed with cold milk)
- Salt, to taste
- Thyme, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook the Bacon: In a large pot, cook the bacon over medium-high heat until browned and crispy. Remove the bacon from the pot and crumble it for garnish later, but keep the rendered bacon fat in the pot to add flavor to the chowder.
- Sauté the Aromatics: Add the chopped onion and celery to the bacon fat in the pot. Sauté until the onion becomes lightly browned and translucent, about 4-5 minutes, to develop a sweet and savory base for the chowder.
- Add Flavorings: Stir in the minced garlic, salt, thyme, and freshly cracked black pepper. Cook for another minute until fragrant to enhance the depth of flavor.
- Combine the Base Ingredients: Pour in the chicken broth while scraping the bottom of the pot to lift any browned bits. Add the diced Yukon Gold potatoes and corn kernels to the pot, stirring to combine all ingredients.
- Simmer the Chowder: Bring the mixture to a gentle simmer. Cover the pot and let cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken the Chowder: Reduce the heat to low. In a small bowl, mix the cornstarch with the cold milk until smooth, then slowly whisk this mixture into the chowder to thicken the broth and create a creamy texture.
- Serve and Enjoy: Serve the chowder hot, garnished with the crumbled crispy bacon and fresh herbs for a delicious and comforting meal.
Notes
- You can substitute vegetable broth for chicken broth to make this chowder vegetarian-friendly.
- Use any type of milk or non-dairy alternative like almond or oat milk, depending on dietary preferences.
- For a thicker chowder, you can adjust the cornstarch quantity accordingly.
- Fresh or frozen corn kernels work well; canned corn should be drained before use.
- Leftover chowder keeps well in the fridge for up to 3 days and reheats nicely on the stovetop or microwave.
